摘要
为保持γ-氨基丁酸在食品加工品中的含量,采用高效液相色谱法检测γ-氨基丁酸在食品生产的热杀菌稳定性。研究不同加热温度、加热时间、pH值等处理对γ-氨基丁酸溶液的影响。试验表明:pH为4.5和pH为5的γ-氨基丁酸溶液在100℃下加热不稳定,pH为5在100℃下加热时间为15min损失可达16.8%。在pH为4.5在100℃加热时间为15min损失可达到22.2%,加热时间为25min时损失可达30.4%,但在85℃、93℃下分别加热20min后,γ-氨基丁酸损失低于10%。因此,富含γ-氨基丁酸的食品适合调整pH为4左右,并在85℃～93℃下杀菌20min。
For keeping the content of γ-aminobutyric acid in food, the experiment of sterilization stabality of γ- aminobutyric acid was carried out with high performance liquid chromatography detection. The effects of different sterilization temperatures, sterilization times an.d different pH on the content of γ-aminobutyric acid were studied.The results shows that： γ-aminobutyric acid reduced sharply when its sterilization temperatures at 100 ℃ and the solution pH at 4.5 or pH at 5. The content of 3,-aminobutyric acid in pH5 solution reduced 16.8 % when it being heated at 100 ℃ for 15 min. The γ-aminobutyric acid solution of pH4.5 lost 22.2 %, when heated at 100 ℃ for 15 min, if it heating for 25 min, the lost were reached 30.4 %. If γ-aminobutyric acid was sterilizated at 85℃or 93 ℃ for 20 min, its lost was less than 10 %. So rich γ-aminobutyric acid food suited for adjusting pH at 4, and being sterilizated at 85℃-93 ℃ for 20 min.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期13-16,共4页
Food Research and Development
基金
浙江省科技计划项目(2007C32023)
关键词
Γ-氨基丁酸
加热
检测
稳定性
γ-aminobutyric acid
heat
detection
stability
